These little coconut macaroons are crisp on the outside and chewy in the middle, resulting in an irresistible treat. I prefer to toast the coconut before mixing it with the egg whites to get more texture and flavor out of the coconut. The macaroons also require very little time to pull together and uses simple ingredients you already have on hand.
Pull Together:
4 cups sweetened, shredded coconut
4 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla or the seeds of 1 vanilla bean
1/4 teaspoon salt
1/2 cup of melting chocolate (if desired)
Steps:
Heat the oven to 350°F. Arrange a rack in the bottom third of the oven and heat to 350°F.
Toast the coconut. For deeper coconut flavor and extra-crispy macaroons, spread the coconut on a rimmed baking sheet and toast until just barely starting to show some color, about 5 minutes. Set aside to cool slightly before using.
Whisk the egg whites, sugar, vanilla, and salt. Place the egg whites, sugar, vanilla, and salt in a large bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
Combine the coconut and egg white mixture. Add the coconut and stir until the coconut is evenly moistened.
Use a cookie dropper or spoons to shape the macaroons on a rimmed baking sheet with a silicone baking mat or parchment paper. Space them an inch or so apart on the baking sheet.
Bake the macaroons for 15 to 20 minutes. Bake the macaroons until golden-brown, 15 to 20 minutes.
Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
At this time you can now melt chocolate to decorate the cookies or leave them how they are.
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